Ah, milk stouts. One of my favorite beers. Of course most beers are one of my favorites, but let’s not debate semantics at this point.
So what makes a milk stout a milk stout? There must be milk in the beer, right?
No. Nope. Nien.
Actually, it’s milk sugar, known to you and I as lactose, that is the key ingredient in the stout. It’s there to add sweetness to the beer without being consumed by the yeast in the fermentation process.
This sugar, along with its “milk” qualifier, made many folk believe that these sorts of stouts were more healthy and nutritious than other beers on the market. Too bad it’s not true.